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Homemade Hostess Cupcakes

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These homemade Hostess cupcakes are a nostalgic twist on the store-bought classic—complete with rich chocolate cake, a fluffy marshmallow filling, glossy ganache topping, and the iconic white swirl. Made from scratch with simple ingredients, they’re perfect for birthdays, bake sales, or anytime chocolate cravings strike.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup sweet cream butter, softened
  • 1 cup powdered sugar
  • 1 cup marshmallow fluff
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Make the cupcakes: Preheat oven to 350°F. Line a muffin tin with paper liners. Mix flour, cocoa powder, baking soda, and salt in one bowl. In another, whisk sugar, oil, vanilla, and eggs until smooth. Alternate adding dry mixture and milk until combined.
  2. Bake: Fill liners ⅔ full and bake for 15–18 minutes. Cool completely.
  3. Prepare filling: Beat butter until creamy. Mix in powdered sugar, then fold in marshmallow fluff.
  4. Fill cupcakes: Cut out a small center cone from each cupcake. Pipe marshmallow filling into the center and replace the tops.
  5. Make ganache: Heat cream and pour over chocolate chips. Let sit, then stir until smooth. Spoon over cupcakes and allow to set.
  6. Decorate: Make a simple icing with butter, powdered sugar, vanilla, and milk. Pipe the white swirl once ganache is set.

Notes

  • Use boxed cake mix if short on time.
  • Flavor the marshmallow filling with peppermint or almond extract for variety.
  • A chocolate glaze can replace the ganache for a lighter topping.
  • Mini chocolate chips in the batter add texture and extra chocolate.
  • Cupcakes freeze well—wrap individually and thaw before serving.

Nutrition

Find it online: https://recipesbyliza.com/homemade-hostess-cupcakes/